I have recently started to make bread-sticks much like the Italian Grossini. For proving the 'sticks' I lay them out side by side on greaseproof paper that I have creased into section (e.g. like a fan) so that the dough does not spread out as it tends to do if not contained in some way. After proofing I then put the greaseproof paper onto an oven tray and put in the oven to bake. This works very well but is very laborious. I wondered if anyone new of any sort of baking equipment e.g. those that are used for baking baguettes only something narrower or if anyone has any other ideas on similar equipment.